Stephen Brook: Very deep red. Subdued but perfumed nose: cherries and a dash of raspberry. Refined but far from aromatically effusive now. Sleek, highly concentrated, tight, very tannic, though the tannins seem perfectly ripe, and ample acidity. But this is skeletal and brooding and shows muscle rather than purity of fruit at the moment. Very intense and virile, but doesn’t have the silk of Trotanoy. No doubt this will show its class with more bottle age. 17.5

Andrew Jefford: Deep black-red, though no longer opaque. Warm and sweetly fleshy, in a way no other of the Pomerols has been. Those Pétrus pheromones… Touch of chocolate behind, but very subtle, as it should be. Not a stentorian Pétrus, but no one would be disappointed by this aromatic profile. Weightier than its peers, with firmer tannins; indeed, these are the first Pomerol tannins that really seem to need storage. Mid-depth of ripe, fresh, plum fruits; a delicate inner sweetness; a long finish in which there is some graphite as well as clarion plum. Has more innate force and power than its peers, though I now prefer the more closely textured sumptuousness of the Trotanoy and the seduction and charm of La Fleur-Pétrus. 17

Michael Schuster: Dense, closed, minerally nose; a beautifully constituted, very classy, concentrated, medium- to full-bodied wine, fresh in acidity, very firm in fine tannin; as on the nose, dense in flavor, close-grained, tenacious, ripe, mineral-backed blackberry fruit; mouth-coating, ample, ripe, and almost juicy within a notably firm and long-term style for the vintage, but very complex, aromatic, and with great spicy length. A notable density and extract here, but without any excess. A very fine, medium- to long-term Pétrus. 2018–35+. 18.5+